Peach & Blackberry Crisp Dessert Recipe

October 4, 2018

I knew I’d find something to do with those blackberries we picked over the summer. We’ve got bag after bag of them sitting in the freezer, just waiting to be included in some sort of wonderful dessert. Well, this one used up five cups of berries, but we’ve got so many left. I’m not worried though. There are more desserts in the sea.

The Recipe

This is a relatively simple dessert to prepare. You’ll first need to make the crumble, which consists of some oats, brown sugar, flour, salt and butter. Then, you’ll need to make the filling, which consists of peaches, blackberries, sugar, flour and a few other things. Finally, you’ll put those two pieces together and bake it in the oven for a while. About a half hour later, you’ll be presented with a really great tasting dessert.

The odd thing about this one is that the flour gets mixed in with both the crumble and the filling. It’s mixed in like a sauce would be mixed in. After everything is finished baking though, that flour gives the taste of something akin to a dessert that was made almost exclusively of flour. By that, I mean like a cake or a tart or something. It’s difficult to explain. Just know that this dessert isn’t a fruit cup with oats on top by any means. It’s a substantial filling with a buttery good topping. And it’s very tasty to boot.

Step-by-Step Instructions

I’d like to thank Southern Cast Iron for this recipe. I can’t even count how many recipes I’ve used from this resource, but I can tell you that they’ve all been good.

Pre-Heat the Oven

Arrange your oven racks so one of them is in the center position. Then, pre-heat the oven to 375 degrees.

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Prepare the Crumble

In a medium sized bowl, add the oats, brown sugar, flour and salt and mix everything together well. Then, mix in the melted butter until all the oats are coated. Finally, place the bowl in the freezer until you need it later on.

Prepare the Filling

In a large bowl, add the peaches, blackberries, lemon juice, sugar, flour and salt. Mix these ingredients together well.

Assemble the Peach & Blackberry Crumble

Place the filling into a large cast iron skillet. Then, remove the crumble from the freezer and break it apart over the filling, so it’s like a topping. The crumble doesn’t need to be frozen solid from the freezer, just firm so it’s handled more easily.

Bake the Dessert

Place the skillet in the oven for about 35 minutes and then take a look at it. The oats shouldn’t be completely browned. At this point, you can place a piece of aluminum foil over the ingredients to keep them from browning too much. Let bake for another ten minutes or until the filling is bubbling.

Plate & Serve

Once the dessert is finished baking, remove it from the oven. Scoop some of the contents of the skillet out and divide it between bowls. Add some ice cream to the bowls as well if you wish. Serve and enjoy!

The Final Peach & Blackberry Crumble

This is quite the substantial dessert. It’s pretty filling, so you won’t need to eat a lot to be satisfied. It’s also great tasting, so I’ll be making this one again. If you decide to try this recipe out, please let me know your thoughts in the comment section below. Thanks for reading!

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About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

About IndustryEats

IndustryEats is an active online publication that focuses primarily on lovers of food, cooking and gardening. We write articles that touch on a variety of topics, including those that discuss where much of what we eat comes from, kitchen techniques and tricks, advice from experienced chefs and how to go about truly understanding what it means to cook well. We also post, daily, about how others go about living their lives in the culinary world. We'll introduce guest posts as well as interviews from some of the industry's finest and most experienced.
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